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Authenticity testing of fine wines

With over 10,000 grape varieties monitoring authenticity, adulteration and fraud poses a serious challenge for the wine industry.

The authenticity of our food and drink is an ever-present issue, with more and more fraudulent products entering the supply chain every day. In February 2016 Italian authorities seized bottles, labels and boxes relating to counterfeit samples of a well-known, luxury brand of champagne which had an estimated market value of €1.8m. Analytical chemistry may help to testing for authenticity and geographic origin of wine.

Research by: Hettich Timm, Schlotterbeck Götz

University of Applied Sciences and Arts Northwestern Switzerland, School of Life Sciences, Institute of Chemistry and Bioanalytics, 4132 Muttenz, Switzerland

Institut für Chemie und Bioanalytik

Fachhochschule Nordwestschweiz FHNW Hochschule für Life Sciences Institut für Chemie und Bioanalytik Hofackerstrasse 30 4132 Muttenz
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